Dissolve gelatin in water.
Mash cranberry sauce and fold in pineapple and nuts; mix well into gelatin.
Oil salad mold and fill.
Refrigerate until well set.
Bring cranberries and 1 cup water to a boil.
Remove from heat when cranberries have popped open.
Add splenda and stir, set aside to cool.
Dissolve gelatin with 1 cup boiling water.
Add cranberry sauce; mix thoroughly.
Add celery, pineapple and walnuts.
Pour into mold or bowl.
Place in refrigerator until set.
Grease a ring mold with 1 tablespoon creamy salad dressing. Zest 1 orange
Dissolve jello in boiling water and allow to cool until partially thickened.
Gently fold in sour cream, cranberry sauce and salt. Spoon into individual salad molds or l large mold. Chill until firm.
Unmold onto lettuce. Serve with any salad dressing.
Makes 6 to 8 servings.
In a large bowl, dissolve the gelatin in boiling water; stir in cranberry juice.
Refrigerate until slightly thickened.
In a small mixing bowl, beat cream cheese until smooth.
Add the whipped topping until blended.
Fold in nuts, celery and cranberries.
Pour into a 3qt ring mold coated with nonstick spray.
Refrigerate until set.
Unmold onto a serving plate.
Mix gelatin and cranberry sauce with boiling water until well dissolved.
Chill until partially thickened (to the consistency of unbeaten egg whites).
Fold in remaining ingredients.
Pour into 1 1/2-quart mold or dish and chill until firm.
Beat cranberries and lemon juice in mixer.
Place in 5-cup salad mold; freeze.
Blend cream cheese and mayonnaise; gradually add powdered sugar.
Fold in nuts, pineapple and whipped cream. Top salad mold.
Freeze until firm.
Serves 8.
Dissolve Jell-O in water.
Add cranberry sauce and mix well. Chill until slightly thickened.
Fold in apples and put into a congealed salad mold.
Chill until firm.
Dissolve gelatin in hot water.
Cool slightly.
Stir in cranberry sauce and drained pineapple.
Add pecans.
Stir in sour cream and pour into a salad mold.
Chill and serve.
Serves 12 to 15.
Combine cranberry sauce and pineapple in bowl; mix well.
Beat cream cheese in bowl until fluffy.
Fold in whipped topping.
Add to fruit mixture; mix well.
Spoon into salad mold or paper-lined muffin cups.
Freeze until firm.
Combine all, mold and refrigerate until firm.
Dissolve Jell-O in hot water.
When cool and partially set, add the other ingredients and pour into gelatin mold.
Very different taste!
Serves 10 to 12.
Heat orange juice to dissolve cherry jello.
While hot, dissolve the unflavored gelatin (which has been softened in 2 tablespoons water).
Add all other ingredients and mix well.
Pour into salad mold or 8-inch square dish and refrigerate.
Dissolve jello in 2 cups of boiling water.
Mix sour cream, cranberries and pineapple with its juice.
Add to jello.
Add rest of ingredients.
Pour in a 9 x 13-inch pan or a salad mold.
Cream the cream cheese with sugar; add cranberries, pineapple and walnuts.
Mix together thoroughly.
Fold in whipped cream and marshmallows.
Pour into a large Pyrex dish (9 x 13-inch) or salad mold.
Freeze about 8 hours.
Let sit at room temperature a few minutes before serving.
Crush sauce with fork; dissolve gelatin in hot water.
Add gelatin to cranberry sauce and stir until smooth.
Place in refrigerator for approximately 1 hour until partially jellied.
Add remaining ingredients and refrigerate until set.
Combine 1 cup water, sugar and cranberry in saucepan.
Bring just to a boil.
Remove from heat; cover and let cool for about 5 minutes.
Combine 1 cup boiling water, cranberry mixture and lemon juice; chill until partially congealed.
Fold in remaining ingredients.
Chill until firm.
Grind cranberries; add rind of oranges and cut up oranges.
Mix well with sugar and let stand overnight; set jello and when it begins to thicken, add the cranberry mixture, apples and nuts.
herbet dissolves.
Stir in cranberry sauce and blend until mixture
n boiling water.
Add cranberry sauce.
Chop up to